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Sweet Potato and Apricot Croquettes with Mint Yogurt Sauce

I've been rather occupied of late with various projects, distractions and interests, including a rekindled passion for my classical guitar. Battered fingertips and cramping left hand are my punishment for shamefully neglecting this beautiful instrument for the past two years. As there are only so many hours in a day at one's disposal, and sleep is one of the activities I enjoy as well, this means I have less time to devote to other passions, like cooking, cookbooks and food blog browsing.

Of course, the art of cooking and good nourishment is never far from my mind, and when the hand and finger battering and cramping had subsided enough to hold a knife, back to the kitchen I went to whip up a batch of these tender shallow fried Turkish-style sweet potato and dried apricot rolls. Slightly sweet, but also a little tart, with a generous hint of fresh herbs, I served these alongside a mixed green salad splashed with a lemon mint dressing for a delightfully satisfying light meal.

Sweet Potato and Apricot Croquettes with Mint Yogurt Sauce

Recipe by Lisa Turner
Cuisine: Turkish
Published on September 23, 2008

Peel the sweet potato, cut into slices, place in a small saucepan, and cover with water. Bring to a boil, reduce the heat slightly, and cook until soft. Drain and transfer to a medium bowl. Add the chickpeas and mash the chickpeas and sweet potato together with a fork or potato masher until well combined.

Stir in the green onions, dried apricots, pine nuts, chilies, basil, dill, salt and plenty of black pepper. Now stir in the egg. Stir in the cornmeal and 1/2 cup of the breadcrumbs. Add more breadcrumbs until the mixture is slightly moist and holds together.

Shape the mixture into 3-inch long croquettes. Roll each portion in the flour.

Heat a 1/2 inch of oil in a heavy frying pan or saucepan over medium high heat. When hot, gently place the rolls in the pan and fry for 10 minutes or until golden brown. Turn the rolls every few minutes so they evenly brown. Drain on paper towel.

hi....these croquettes looks so mouth watering.....i'll definitely try thesei have a quest..are the eggs important in this recipe...because me and my husband dont eat eggs so i was wondering if I can eliminate the eggs part or substitute it with something else ...

Based in London, Ontario, a veteran vegetarian for 23 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes and whole foods. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be.